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–+ servings

Easy Homemade Cinnamon Ice Cream

Creamy, double-infused cinnamon ice cream with warm holiday flavor. This simple ice cream machine recipe makes a festive Christmas ice cream that pairs beautifully with pies, cookies, and other Christmas sweets and treats. Perfect for easy make-ahead holiday desserts.
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Three scoops of creamy cinnamon ice cream in a white fluted bowl, garnished with cinnamon sticks, on a red-star tea towel.
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Prep Time:15 minutes
Churning and Freezing:4 hours
Total Time:4 hours 15 minutes
Servings:8 people
Calories:314kcal
Equipment
Ingredients
  • 2 cups cream
  • 1½ cups whole milk
  • ⅔ cup light brown sugar, divided
  • 1 tbsp cinnamon flowers - or use 2 cinnamon sticks instead
  • 5 egg yolks
  • 2 tsp ground cinnamon
Instructions

Infuse the Cream

  • In a medium pot, whisk together half of the brown sugar, milk, cream, and cinnamon flowers (or cinnamon sticks). Heat until the sugar is dissolved and the mix is steaming hot. Remove from the heat, cover, and let steep for 20-30 minutes.

Make the Custard

  • In a mixing bowl, whisk together eggs, cinnamon and the other half of the brown sugar, until the mix is pale and frothy and the sugar is mostly dissolved.
  • Remove the cinnamon flowers (or sticks) from the steeped cream mix and slowly pour it into the eggs while you whisk. Once fully combined, pour everything back into the pot.
  • Return the pot to medium low heat and cook the custard until it reaches 77-80°C (170-176°F) and thickens to coat the back of a wooden spoon. Remove the pot from the heat and keep stirring to cool it down and stop the cooking.
  • Move the custard to the fridge until completely cool, if your machine requires it.

Churn Ice Cream

  • Churn according to your machine’s instructions. Serve straight away (at soft serve consistency), or transfer to a freezer safe container and freeze for at least two hours (or until set).
    Set out 15 minutes before serving for a creamy scoop.
Notes
  • Cook the custard low and slow to avoid curdling.
  • If you cook over higher heat, set the pot in a bowl with cold water, to stop the cooking process.
  • If your ice cream maker requires pre-freezing the bowl, make sure your custard base is chilled completely before churning.
  • Store in an airtight container in the freezer for up to two weeks.
  • Serve on top of warm apple pie to steaming hot waffles, or top with leftover cranberry sauce, oven-baked mapled fruit compote, stewed fruit, or crushed gingerbread cookies.
Author: Sarah | Grains & Greens Kitchen
Serving: 2small scoops | Calories: 314kcal | Carbohydrates: 18g | Protein: 6g | Fat: 28g
Tried this recipe?Let me know how it turned out!